Spicy Teriyaki Hawk Wings

In prepration for the Northern Ilinois @ Iowa game this past weekend, I decided I needed a themed food. We've done Roo Chili when we've played Akron, Frog Legs for TCU and eagle eggs when playing Eastern Michigan. I decided to take an old Betty Crocker recipe and modify it a bit for this game.

The original recipe is here:  http://www.bettycrocker.com/recipes/slow-cooker-teriyaki-chicken-wings/6a08731d-b616-4293-b9f6-a1ed29a3aabc

Here's what I did:


I combined the following in a big bowl:

1&1/2 cups granulated sugar
1 cup packed brown sugar
2 teaspoons minced fire roasted garlic
2 teaspoons ground ginger (I use the Spice World jarred versions for both this and the garlic)
2 cups soy sauce (Kikkoman, don't be a cheap ass)
1&1/2 cups water
1/2 cup pineapple juice
1/2 cup vegetable oil
The amount of the following varies according to taste preferences
Hoobly Joobly/Huskie Homicide Seasoning (Any cajun seasoning should work, but this is my homemade special)
Ground Habanero
Ground Red Pepper
Ground White Pepper
Ground Black Pepper
Ground Cayenne Pepper
Crushed Red Pepper  (Use more than one kind of pepper to help increase the feeling of heat)
Sriracha ( I used a 10 second squirt to start)


I then added the following to the bowl
2 2.5lb bags of tyson frozen chicken wings (try to shoot for 4-5 pounds of chicken wings)

Mix the wings around and get them all covered.

Cover the bowl and put that magic concoction in the fridge and let it sit overnight (don't try to shortcut this, your patience will be rewarded)

The next morning, dump the whole bowl of goodness into a crock pot and cook on high for 4 hours.

Once the 4 hours has passed, remove the wings and let them cool.

While the wings are cooling, strain out the liquid from the crockpot into a pan

Put the pan on the stove and bring the liquid to a boil. (You can throw in some more homicide and/or some more sriracha if you aren't scared)

While the liquid is coming to a boil, mix up some corn starch and cold water (read the package for ratios)

Whisk this corn starch concoction into the boiling liquid from the crock pot.

I used 4 tablespoons of corn starch, but experiment on your own and get the sauce to how you like it.

Once mixed well, let boil for a few minutes.

Strain the sauce again, and let cool.

Once cooled, put the wings and sauce in a freezer bag, seal it up and toss it in the fridge.

Once you are ready to cook the wings, empty the contents of the bag directly onto a grill (the tailgating method) and get a high heat going to sear the outside of the wings

Alternative: Empty the contents of the bag onto a cookie sheet and broil the wings on high for a few minutes a side to achieve the same results.

If done right, the wings will have a sweet flavor with some heat that will sneak up on you.

Good luck, and hope you enjoy the wings as much as we did.  Go Huskies!